You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.
I have been cooking with Pai for about 5 years. Everytime I made a dish it is a hit. I am a cook, not a chef so I really appreciate her explanation as to why things are done the certain way so it helps me to understand cooking principles better! The best channel on YT
@@maggiepp7997 To be able to cook is one thing. To be able to teach it is rare: some teachers at university where brilliant. But to teach it is another level.
She actually was a teacher in her earlier youtube days before transitioning to full-time content creating. Her teaching skills combined with truly understanding her audience, listening to feedback, and her astute understanding of how to effectively use her platform to provide a unique service make her channel so incredible.
I am so moved and informed by all this. At last, no sickening musich or clever techniques - just INTELLIGENT, real, true, experienced stuff. Congratulations Mme Pailin! Bravo.
You took the words right out of my mouth. Clear instructions, clearly spoken, well filmed and simple. Just what you want from an instructional video. Others could learn a lot from this presentation !
I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!
Step 1 cook proteins first, step 2 hard aromatics - garlic, chilli, step 3 vegetables next ( stagger the addition of the vegetables according to whether you want them crunchy, add a little water if they stick), step 4 add the pre mixed sauce so the vegetables absorb the favour, step 5 add protein back in and toss, then turn off heat and add delicate aromatics like basil or green onions, or you could add at the table like cilantro. If using egg as the protein add at step 4 as it cooks quickly.
One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.
True, and that is the preparation that takes really long time :) But there is no urgency, you can do it at your own pace, listening to some music, chatting wit family or friends while sitting at the kitchen table...
Many of the prepping steps can be done ahead of time and the cut veggies etc. can be stored in the fridge. When you want to cook, everything is ready. Protein can even be pre-fried. It requires some commitment to homecooking though because these ingredients will last even less long being cut up.
Depends on how much amount you cook, Actualy it takes longer if nit orepred in front of cooking, but sometimes it is on how you work and decide to start with the long cooking vegies...
This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩
Loving your cookbooks! Your style of teaching, including the small errors, makes this so approachable. Of all of my cooking channels, you are by favorite!
You're the reason I stir fry as much as I do. This is a great general/structural guide without getting too far in the weeds... take these basics and expand/explore...
You need to be on TV. I was a chef, many years ago, and I've watched, and learned some techniques/recipes from your channel for a few years now. My carbon steel wok, and power flamer cooker have never been worked so hard. Thank you chef!
Pailin I love how you cooked more than one dish and used more than one sauce. I have rewatched this video many times and really appreciate your masterclass series.
These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)
Such an informative video, thank you so much! I know that you like to teach and this is a perfect example of it, explaining the steps and the "why" of certain things makes it so easy to understand!
I love to cook and have been watching cooking videos for the past 5 years and I can say that this video is the BEST I have come across in my time - are you a teacher?? - if you are not, start... schools need teachers like you - I am now a fan for LIFE .... Thank you so much
Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.
If I could grab stuff via the screen she would have profitability problems, I am taking the first demo out of the range as she are busy preparing the second dish. It's just wonderful. The way she presents the recipes is easy to follow.
excellent presentation. I have watched thousands of cooking shows in my lifetime and the education that you gave was very good and often overlooked in many cooking videos. thank you!
Oh my God. You adding water with the vegetables just made me understand the process for the first time. 💡 I always read in cookbooks: add the aromatics first, then the vegetables. I used to stir-fry the vegetables in oil, and the golden garlic always burned! Now I get it: the vegetables are boiled! When the garlic is golden, you stop frying. You add water and sauce and boil, steam, whatever. Thank you so much!
I add splashes of boiling water from a pan or kettle. I like a bit of char on my pepper, so for the first recipe, I would mostly cook the beans that way, let the water evaporate, then add the pepper to fry, before adding the sauce.
You are great teaching how to cooking a stir fries. I’m old and I very happy to still learning from you explaining so well how to cooking tips of Thai foods. You are amazing Thai lady in all knowledge of step by steps how to cooking the right way and tasting so much better. Thank you sweetheart and your are great.
Thank you. I cook on an induction range with no heat wrapping around wok sides. Enter butane/propane burner and a wok ring. With 15,000btu the heat is surprisingly uniform around wok sides and bottom. Your tip on cooking proteins first then returning them back to the meal to cook through is stellar. My cooking has improved greatly. Open air exhaust to outside via range hood.
Well done Pailin. You're a natural. I love how you talk with your hands. There is no mystery to Asian cooking and you show how straightforward stir frying can be. I have subscribed and look forward to trying your recipes.
Thank you so much for this clear, well organized, comprehensive, and easy-to-follow overview to stir frying. This was truly a Master Class. I really appreciate the thought and effort you put into making this educational and entertaining video. Again, thank you.
If you haven't, take a look at Pailins recent food experience trip to Thailand, you may want to try eating at some of those places. Hope you have a wonderful trip!
So glad she did a harder veg...when I stir fry those they make me nervous! Also never saw anyone add splash of water to a stir fry when it sticks--going to try that next time I stir fry!! Could very well be a game changer : )
I just discovered you tonight and I've already watched a dozen videos! You are wonderful. Your pace, your voice, your execution , your content , it all comes together perfectly.
This is very good, very informative! Ty so so much. Not being Asian, I was not raised with this kind of cooking. So, breaking down this method is fabulous and really helps me create lovely dishes for all to enjoy. Many blessings to you and your family. Peace.
This is a game changer! I love Thai Stir Fry and have followed the recipes out of cookbooks for decades, but now I feel like I get the science of it. Thank you so much!
Very informative. I really appreciate the thoroughness of your "whys" behind a lot of the steps. I now have a confidence and a curiosity to try to stir fry everything in my fridge. Thank you!
When that little bit on the side went back in at the end of minute 15, it finally gave me long-craved satisfaction as it had been SITTING THERE and my weird brain was making me feel ever so slightly uncomfortable lol. My own quirks aside, this is an incredibly insightful video, answering every question I ever had about stir frying and the information feels really fun and accessible!
In order to motivate others and persuade the audience you need to detain some mental capabilities and a wide educational knowledge. Is that well percieved by everybody ?
Thank you for this lesson and all your fantastic lessons and facts over the years. You are a great channel. Your knowledge really inspires me to make these dishes at home.
your camera presence is so clear and expressive, I am totally capturing every sentence. This is a stellar channel. Absolute top tier. I think I will go to Chinatown and buy a wok right now.
Omg just happened to watch this video and am so glad I did! You are such joy to watch and learn from. Especially love how you break things down for us, finally my husband can learn to make stir fried foods the correct way! Now excuse me while I go watch all your other videos!
This was a great presentation and wonderful instructions. The bathroom humor was also great! Subscribed and checking out the website for recipes. I can't believe I haven't stumbled upon this channel before right now.
Hello Pailin I'm new to your channel love the way you explain everything in detail & patiently. I love Thai food & when we were in Sydney we had this amazing Thai basil fried rice love to make this rice please show me how to make it ❤ thank you.
Yes, bitter can also be a delicious part of stir fry, like bitter gourd (Karela stir fry with thickly chopped onions), one of my favorite stir fries. Love your shows!
I am a pretty experienced stir-frier, and i really enjoyed this video. The aspects of balance and play are at work, whether it is different ingredients, cooking times, heal levels, amount of water,... the point is that it is a fun place to be and you can make all kinds of flavors in your Wok if you are aware of where you are in the cooking process. I particularly thought it was interesting how you noted the use of egg in stir fry as being a bit like a custard. It is so true that egg is kind of a magic ingredient in that way, taking on different flavors and textures depending on how it is cooked.
I do lots of stir frying and have gotten pretty good at "winging it," but I appreciate your methodical approach and it will improve my chances of being successful every time.
OMGOSH. Thank you so much😊 for this, really! Learned so much! You have the heart of a teacher! That's why you're doing well was your platform and in this setting!
I never fried this kabocha squash with eggs before. Thanks for sharing. I will definitely try and cook this dish. Love your video,your explaining is very clear.
Best cooking channel! I’ve learned so much from you! I just had pad prik for lunch today. Learned it from you! I made it with tofu instead of chicken, and of course, grilled the tofu first.
Great lesson in technique. I’m not an accredited “trained” chef. But I could pass any test that the CIA could give. I have worn that text book. Best wishes and live you videos. .
New subscriber - I came up with something similar after quite a long time of cooking stir-fries myself, but your demonstration explains everything so well and includes a couple of points (such as when to add aromatics) that I hadn't sorted out just yet. Thank you so much!!
I just found you tonight. I don't know why TH-cam never showed your channel before. I love how you explain and demonstrate. I make a version of stir fry that . . . works? I will alter a couple things now. I eat rice every day, and as a lifelong Celiac, I use rice noodles though I wish to try more dishes now. Thank you!
Sending this to my partner, after 10 years it’s time he learns so I can stop being annoyed when he cooks. Some days I have to do it all myself. I guess I’m a bad teacher. Thank goodness for Pailin ❤🎉
Impressive! I call your way of cooking... 'conceptual' cooking. I've always wanted to make a valuable video like you have here yet have never got around to it... so many thanks for this.
You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.
I'm just introducing her to a friend and another cooking channel, here in Germany. I've learned sooo much from Pai!
I have been cooking with Pai for about 5 years. Everytime I made a dish it is a hit.
I am a cook, not a chef so I really appreciate her explanation as to why things are done the certain way so it helps me to understand cooking principles better! The best channel on YT
@@maggiepp7997 To be able to cook is one thing. To be able to teach it is rare: some teachers at university where brilliant. But to teach it is another level.
She actually was a teacher in her earlier youtube days before transitioning to full-time content creating. Her teaching skills combined with truly understanding her audience, listening to feedback, and her astute understanding of how to effectively use her platform to provide a unique service make her channel so incredible.
I am so moved and informed by all this. At last, no sickening musich or clever techniques - just INTELLIGENT, real, true, experienced stuff. Congratulations Mme Pailin! Bravo.
You took the words right out of my mouth. Clear instructions, clearly spoken, well filmed and simple. Just what you want from an instructional video. Others could learn a lot from this presentation !
Pailin is, without a doubt the loveliest chef on TH-cam... Thanks, for all your help.
She's fantastic great!
😊
I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!
Step 1 cook proteins first, step 2 hard aromatics - garlic, chilli, step 3 vegetables next ( stagger the addition of the vegetables according to whether you want them crunchy, add a little water if they stick), step 4 add the pre mixed sauce so the vegetables absorb the favour, step 5 add protein back in and toss, then turn off heat and add delicate aromatics like basil or green onions, or you could add at the table like cilantro. If using egg as the protein add at step 4 as it cooks quickly.
@@jamdowndaughta Cool! Thanks a lot. I'm saving this comment!😉
Best Thai youtuber, One of the best cooking channels of all!
I love it.
She's fantastic Young talented lady Proud of the way she explains in Details!
One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.
True, and that is the preparation that takes really long time :) But there is no urgency, you can do it at your own pace, listening to some music, chatting wit family or friends while sitting at the kitchen table...
This is a GREAT point. I learned to do this years ago when I first started stir frying, and it's a must for the reason you mentioned.
Many of the prepping steps can be done ahead of time and the cut veggies etc. can be stored in the fridge. When you want to cook, everything is ready. Protein can even be pre-fried. It requires some commitment to homecooking though because these ingredients will last even less long being cut up.
Absolutely, and for all cooking … Yes, Mice in place, before you start🫣🤪
Depends on how much amount you cook,
Actualy it takes longer if nit orepred in front of cooking, but sometimes it is on how you work and decide to start with the long cooking vegies...
This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩
You're the best Chef that simplifies things. Glued to your class the first moment I clicked your video.
I LOVE cooking videos like this that cover the principles and techniques rather than giving instructions! Pai is the Samin Nosrat of Thai cooking! ❤
You explain everything so well - better than anyone else I know!
for Thai recipes, I always find you the most authentic Thai chef ever
I will pass any exam if you were the educator. Well gifted and educated with perfect English using perfect vocabulary.
Best way to explain hoe to stir fry. Basics of stir fry nicely expained in a very clear voice. Thank you.
Excellent explanations, NO boring SOUND at all, and nothing that distracts you from following their instructions! Great, thanks!
What a great presentation. Easy to understand. Takes the mystery of stir fry. Love the information so easily presented. Thank you!
Loving your cookbooks! Your style of teaching, including the small errors, makes this so approachable. Of all of my cooking channels, you are by favorite!
I’ve been using her universal stir fry sauce recipe for a while now. I always get compliments on my cooking. Thanks Pailin.
You're the reason I stir fry as much as I do. This is a great general/structural guide without getting too far in the weeds... take these basics and expand/explore...
You need to be on TV. I was a chef, many years ago, and I've watched, and learned some techniques/recipes from your channel for a few years now. My carbon steel wok, and power flamer cooker have never been worked so hard. Thank you chef!
Pailin I love how you cooked more than one dish and used more than one sauce. I have rewatched this video many times and really appreciate your masterclass series.
I love the cheeky eyes at 2:59 that just adorable
=) lololol
These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)
One of The BEST shows Ive seen here, The most helpful, as i start my 51st year of cooking on my own.
LOL, the smiling bell pepper made me do a double-take! Awesome video as always!
😂2:59
Smiling or be scared?
I was about to say, looked so excited to be on the tray
Such an informative video, thank you so much! I know that you like to teach and this is a perfect example of it, explaining the steps and the "why" of certain things makes it so easy to understand!
I love to cook and have been watching cooking videos for the past 5 years and I can say that this video is the BEST I have come across in my time - are you a teacher?? - if you are not, start... schools need teachers like you - I am now a fan for LIFE .... Thank you so much
Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.
If I could grab stuff via the screen she would have profitability problems, I am taking the first demo out of the range as she are busy preparing the second dish. It's just wonderful. The way she presents the recipes is easy to follow.
I just recently decided to up my stir fry game. Impeccable timing!
excellent presentation. I have watched thousands of cooking shows in my lifetime and the education that you gave was very good and often overlooked in many cooking videos. thank you!
Pailin is never failing to deliver the best coking tips. Excellent teacher. Thank you!
Oh my God. You adding water with the vegetables just made me understand the process for the first time. 💡 I always read in cookbooks: add the aromatics first, then the vegetables. I used to stir-fry the vegetables in oil, and the golden garlic always burned! Now I get it: the vegetables are boiled! When the garlic is golden, you stop frying. You add water and sauce and boil, steam, whatever. Thank you so much!
I always added water the same way, and alway thought, I don't realy make it the real asian stirfry way...
Realy calming, it is just the right way...
I add splashes of boiling water from a pan or kettle. I like a bit of char on my pepper, so for the first recipe, I would mostly cook the beans that way, let the water evaporate, then add the pepper to fry, before adding the sauce.
❤❤ lots of love from Malaysia. I learn a lot of cooking techniques from ur cooking channel. Thank you for sharing.
Brushing up on technique is always a good thing, great job Pailin, always enjoy your vlogs. Thank you!❤️👍
Thank you dear for this wonderful video you are indeed a great teacher.
You are great teaching how to cooking a stir fries. I’m old and I very happy to still learning from you explaining so well how to cooking tips of Thai foods. You are amazing Thai lady in all knowledge of step by steps how to cooking the right way and tasting so much better. Thank you sweetheart and your are great.
Very useful content. I'm an experienced cook but you broke everything down in such a great way that I learned a lot!
Very well explained, in-depth round-up. I only discovered this channel very recently, but I already learned quite a lot👍👍👍
This is the first time watching one of your videos. You are a wonderful teacher. Keep up the great work.
Thank you. I cook on an induction range with no heat wrapping around wok sides. Enter butane/propane burner and a wok ring. With 15,000btu the heat is surprisingly uniform around wok sides and bottom. Your tip on cooking proteins first then returning them back to the meal to cook through is stellar. My cooking has improved greatly. Open air exhaust to outside via range hood.
congratulations. 2 million subs. brilliant. keep on doing a great job. i have watched for a long time.
Well done Pailin. You're a natural. I love how you talk with your hands. There is no mystery to Asian cooking and you show how straightforward stir frying can be. I have subscribed and look forward to trying your recipes.
Thank you so much for this clear, well organized, comprehensive, and easy-to-follow overview to stir frying. This was truly a Master Class. I really appreciate the thought and effort you put into making this educational and entertaining video. Again, thank you.
going to thailand next week im so excited
Hope you will have a very awesome experience!! and get to eat a lot of food!!
If you haven't, take a look at Pailins recent food experience trip to Thailand, you may want to try eating at some of those places. Hope you have a wonderful trip!
Have a great time over there. Thailand is amazing 🇹🇭 ✨️
So glad she did a harder veg...when I stir fry those they make me nervous! Also never saw anyone add splash of water to a stir fry when it sticks--going to try that next time I stir fry!! Could very well be a game changer : )
best cooking channel ever - you are insanely thorough and to-the-point
The art of stir-fry has eluded me for the longest time. Thank you for your simple yet detailed video, this has changed things in my mind.
I just discovered you tonight and I've already watched a dozen videos! You are wonderful. Your pace, your voice, your execution , your content , it all comes together perfectly.
What a fantastic video. You're as good a teacher as you are a chef. Thank you.
Oh God you're going to hit 2 million subscribers in hours or days!!!
Can’t wait till you hit 2m. My fave chef.
This is very good, very informative!
Ty so so much.
Not being Asian, I was not raised with this kind of cooking.
So, breaking down this method is fabulous and really helps me create lovely dishes for all to enjoy.
Many blessings to you and your family.
Peace.
This is so informative! You never disappoint!! Thank you for your talent and knowledge ❤
This is a game changer! I love Thai Stir Fry and have followed the recipes out of cookbooks for decades, but now I feel like I get the science of it. Thank you so much!
Chef the info in this video is invaluable! Thanks so much!
Wow! You are beyond 2 millions subscribers. Been following you over the years and that is great to see.
Excellent teaching as the basic principles are clearly explained. Good training for creative cooking!
Very informative. I really appreciate the thoroughness of your "whys" behind a lot of the steps. I now have a confidence and a curiosity to try to stir fry everything in my fridge. Thank you!
Thank you for your channel i just discovered it. Now i can create good Thai dishes. Please show more of these types. Peace
When that little bit on the side went back in at the end of minute 15, it finally gave me long-craved satisfaction as it had been SITTING THERE and my weird brain was making me feel ever so slightly uncomfortable lol. My own quirks aside, this is an incredibly insightful video, answering every question I ever had about stir frying and the information feels really fun and accessible!
Love it how you're explaining every step ❤️ thank you Pailin
In order to motivate others and persuade the audience you need to detain some mental capabilities and a wide educational knowledge. Is that well percieved by everybody ?
I had a restaurant in Suphanburi many years ago, and I still cook thai every thursday and thank you for the
inspiration ❤
Thank you for this lesson and all your fantastic lessons and facts over the years. You are a great channel. Your knowledge really inspires me to make these dishes at home.
Thanks for the definition of a chief and a cook. "A chief can create" anything, which by this definition I am certainly a chief 5555555
The term is chef, not chief.
@@foridor thanks for the correction.
You explained cooking so well.I love your tips
Very professional advice , and simple directions to follow ❤
Dear Palin:
You have greatly improved my life, one str-fry at a time!! 😋😋😋
Congratulations!You are so amazing,you can teach everyone to be a good cook😊😊😊😊😊
your camera presence is so clear and expressive, I am totally capturing every sentence. This is a stellar channel. Absolute top tier. I think I will go to Chinatown and buy a wok right now.
Omg just happened to watch this video and am so glad I did! You are such joy to watch and learn from. Especially love how you break things down for us, finally my husband can learn to make stir fried foods the correct way! Now excuse me while I go watch all your other videos!
This was a great presentation and wonderful instructions. The bathroom humor was also great! Subscribed and checking out the website for recipes. I can't believe I haven't stumbled upon this channel before right now.
Congratulations !! You are at the 2M🎉🎉
Hello Pailin
I'm new to your channel love the way you explain everything in detail & patiently.
I love Thai food & when we were in Sydney we had this amazing Thai basil fried rice love to make this rice please show me how to make it ❤ thank you.
Yes, bitter can also be a delicious part of stir fry, like bitter gourd (Karela stir fry with thickly chopped onions), one of my favorite stir fries. Love your shows!
I am a pretty experienced stir-frier, and i really enjoyed this video. The aspects of balance and play are at work, whether it is different ingredients, cooking times, heal levels, amount of water,... the point is that it is a fun place to be and you can make all kinds of flavors in your Wok if you are aware of where you are in the cooking process. I particularly thought it was interesting how you noted the use of egg in stir fry as being a bit like a custard. It is so true that egg is kind of a magic ingredient in that way, taking on different flavors and textures depending on how it is cooked.
I’ve been stir frying my whole life but still learned a lot. Thx. 🙏
I do lots of stir frying and have gotten pretty good at "winging it," but I appreciate your methodical approach and it will improve my chances of being successful every time.
finally i understood the stir fry. thank you!
great video! I have done some stir fries before, but this video definitely gave me more confidence!
She should be an auther writting creative novels. Excellent language skills.
OMGOSH. Thank you so much😊 for this, really! Learned so much! You have the heart of a teacher! That's why you're doing well was your platform and in this setting!
I never fried this kabocha squash with eggs before. Thanks for sharing. I will definitely try and cook this dish.
Love your video,your explaining is very clear.
Absolutely lovely and helpful video; definitely not a 'master class'.
A nice video with good tips. I need to pull out my wok again and check on my khaffir lime trees.
Love it and on how simple you do things. Thanks for sharing. God bless you💟💟💟
Best cooking channel! I’ve learned so much from you! I just had pad prik for lunch today. Learned it from you! I made it with tofu instead of chicken, and of course, grilled the tofu first.
Great lesson in technique. I’m not an accredited “trained” chef. But I could pass any test that the CIA could give. I have worn that text book. Best wishes and live you videos. .
Really liked this format!
wonderful clear presentation, great cook/chef and teacher, thank you!
Interesting! Never know how to Stir Fry pumpkin! Thanks for the demo. Really helpful!🤗
I am so glad I found your channel. So much fun and so informative! :) Thank you for sharing!
Thanks for the video on stir fry vegetable tehnics😊
Great, informative, thorough video. Many thanks!
I've never tried stir fry kabocha squash with eggs before. Definitely gonna try it!
New subscriber - I came up with something similar after quite a long time of cooking stir-fries myself, but your demonstration explains everything so well and includes a couple of points (such as when to add aromatics) that I hadn't sorted out just yet. Thank you so much!!
I just found you tonight. I don't know why TH-cam never showed your channel before.
I love how you explain and demonstrate.
I make a version of stir fry that . . . works?
I will alter a couple things now.
I eat rice every day, and as a lifelong Celiac, I use rice noodles though I wish to try more dishes now.
Thank you!
Sending this to my partner, after 10 years it’s time he learns so I can stop being annoyed when he cooks. Some days I have to do it all myself. I guess I’m a bad teacher. Thank goodness for Pailin ❤🎉
Or he might be doing that on purpose,lol!
He’s giving weaponised incompetence because he knows you’ll do it 😂
Impressive! I call your way of cooking... 'conceptual' cooking. I've always wanted to make a valuable video like you have here yet have never got around to it... so many thanks for this.
You are so informative and you do it in the best way. I love how you crack up laughing when something funny happens.
Loving your energy and humour